Cook/Serve
Crew Chief: Michele Holtz
Volunteers
- Cathy Cutler
- Marla/Ari Simon
- Cheryl Brewster
- Jill Luckhurst
- Judy Fischer
- Lynn Epstein
- Linda Wild
- Judy Fisher (serve only)
- Jill Luckhurst (serve only)
Cookie Baking:
- Rachel Berkowitz
Hard-Boiled Eggs:
- Doreen Alper
Staple Shopping:
- Arlene Downs
- Erica Zeidenberg
- Debbie Phillips
- OJeff Rosenthal
Menu
Melt in Your Mouth Lemon Chicken, Buffalo-Style Green Beens, Simple and Light Garden Salad with Dressing, Dinner Rolls, Fresh Orange Cake,
Recipes
Melt in Your Mouth Lemon-Garlic Chicken
Serving Size: 6
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Whole | Chicken (or pullet) |
| 2 | Fresh lemons | |
| 1 | Tablespoon | Garlic, chopped |
| 5 | Portobello mushroon caps, sliced | |
| 1 | Onion, sliced | |
| Olive oil spray | ||
| Garlic powder | ||
| Paprika | ||
| Kosher salt |
Preheat oven to 400 degrees.
Slice the onion and place w/ sliced Portobello's in the bottom of the roasting pan or Dutch oven. Place the chicken into the pan.
Cut one lemon into quarters. Stuff the chicken cavity w/ four lemon quarters. Stuff 1 T of garlic inside as well (2 if you really like garlic)
Tie up chicken or fasten a metal skewer to close the cavity.
Spray the chicken lightly w/ Pam. Cut the second lemon in 1/2 and squirt it all over the chicken. Sprinkle w/ garlic powder, paprika and Kosher salt.
Bake at 400 for 1 hour and 15 minutes - 1 hour and 30 minutes, depending on the size of the chicken/pullet. Do not open the oven to look at the chicken while it is cooking. After the time is up, turn oven off. Without opening oven door or peeking at your chicken, let the chicken stay in the warm oven, inside of the Dutch oven or roasting pan, for an least 2 hours more. It'll stay warm and turn into an incredibly juicy specimen.
NOTES : Who could imagine that such a simple dish could taste so divine"?
With some recipes, less is more. The delicious outcome of this recipe has as much to do with the cooking technique as the ingredients. Chicken meat that falls off the bone ... but doesn't take like bland, boiled chicken.
Bring to Temple in oven proof disposable container covered tightly in foil and marked with name of dish and date.
Buffalo Style Green Beans
Serving Size: 4
| Amount | Measure | Ingredient / Preparation Method |
| 4 | Teaspoons | Olive oil |
| 1 | Tablespoon | Worcestershire sauce |
| 1 | Tablespoon | Orange juice |
| 2 | Teaspoons | Tabasco sauce |
| 2 | Medium | Tomatoes |
| 2 | Medium | Garlic cloves (minced) |
| 3/4 | Pound | Green beans (trimmed and cooked until crisp-tender) |
| 1 | Tablespoon | Basil (chopped) |
| 1/8 | Teaspoon | Black pepper (or to taste) |
| 1/8 | Teaspoon | Table salt (or to taste) |
Simple & Light Garden Salad with Dressing
Serving Size: 6| Amount | Measure | Ingredient / Preparation Method |
| 2 | Heads | Romaine or iceberg lettuce (torn into pieces) |
| 8 | Baby carrots | |
| 1 | Cucumber | |
| 1 | Red pepper (c+ut into pieces) | |
| Olive oil | ||
| 1 | Lemon | |
| Garlic salt | ||
| Dried basil |
Splash some olive oil into the salad bowl. Squeeze half a lemon into the bowl. Shake some garlic salt (amount depends on your preference).
Toss salad with salad tongs. Do the process again with another splash of olive oil, squeezing the other half of the lemon, and then adding more salt.
Add dried basil at the end, if you like.
NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.
Serving Size: 16
| Amount | Measure | Ingredient / Preparation Method |
| 1 | Package | Yellow cake mix |
| 1 | Cup | Fresh orange juice, from 5 medium oranges |
| 1/2 | Cup | Vegetable oil |
| 1/4 | Cup | Sugar |
| 1 | Teaspoon | Vanilla extract |
| 4 | Large | Eggs |
| 1 | Cup | Powdered sugar, sifted |
| 3 | Tablespoons | Fresh orange juice, from 1 medium orange |
| 1 | Tablespoon | Fresh grated orange zest, from about 1 medium orange |
Place a rack in the center of the oven and preheat the oven to 350 degrees.
Lightly mist a 12-C Bundt pan w/ vegetable oil spray, then dust w/ flour.
Shake out the excess flour. Set the pan aside.
Place the cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl. Blend w/ an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl w/ a rubber spatula.
Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well-blended.
Pour the batter into the prepared pan and place it in the oven.
Bake the cake until it is golden brown and just starts to pull away from the sides of the pan, 45-47 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long sharp knife round the edge of the cake and invert it on a rack to cool completely for about 30 minutes.
Meanwhile, prepare the glaze. Combine the powdered sugar, orange juice and orange zest in a small bowl and stir with a wooden spoon until smooth.
Place the cake on a serving platter & pour the glaze over the top, letting it drizzle down the sides and into the center. Let the glaze set for a few minutes before slicing.
NOTES : Bring to Temple in disposable container covered tightly in foil and marked with name of dish and date.